- ▢ 200 gram heavy cream or whipping cream
- ▢ 4 Cup ripe mango puree
- ▢ ½ Cup granulated white sugar
- To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
- Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
- Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly.
- Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.
- Stand for 5 minutes to soften slightly, then scoop and serve!
- If you are in India, best to use Mother Dairy or Amul Cream for making the ice cream. I always use Mother Dairy Cream with 25% fat.
- Adjust the amount of sugar according to the taste of the mango pulp.
- If you are using canned mango puree, adjust the amount of sugar as per taste.
- Do not use water to blend the mango pulp.
- I have used 25% fat cream to make this ice cream.
- Sweet, ripe, and aromatic mango-like Alphonso is the best for making this ice cream.
- Do not mix the ice cream for too long after combining all the ingredients. Once mango puree combined with whipped cream, stop mixing.
